French-Style Potato and Green Bean Salad Recipe

Introduction

This French-Style Potato and Green Bean Salad is a vibrant and flavorful dish perfect for warm weather meals or as a side at your next gathering. Tender new potatoes and crisp green beans are tossed with a zesty vinaigrette and topped with hard-boiled eggs for a satisfying finish.

Ingredients

• 2 eggs, hard-boiled
• 2lbs (900g) new potatoes, scrubbed and halved
• 1 tbsp salt
• 1lb (450g) green beans, trimmed and cut into thirds
• 12 black olives (dry cured)
• 4-5 sprigs fresh flat parsley, stemmed and chopped
• 4-5 sprigs chives, chopped
• For the vinaigrette:
  • 1/3 cup (75ml) Extra Virgin Olive Oil
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (30ml) white wine vinegar
  • 2 garlic cloves, minced
  • 2 tsp Dijon mustard
  • 1 tbsp chopped capers
  • 1 tbsp chopped black olives (dry cured)
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

Instructions

1. Step 1: Place the eggs in a saucepan and cover with water by 1 inch. Bring to a rapid boil, then boil for 1 minute. Remove from heat, cover, and let rest for 10 minutes. Carefully remove eggs, rinse under cold water, peel under running water, and slice into quarters.
2. Step 2: Halve or quarter the potatoes depending on size. Place in a large pot, cover with water by 1 inch, add 1 tbsp salt, and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 12 minutes until potatoes are tender but not fully cooked. Add the green beans and cook for 2-3 more minutes until beans are crisp and potatoes can be easily pierced. Drain and transfer immediately to a bowl of ice-cold water to stop cooking and keep the beans bright green.
3. Step 3: In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped olives, salt, and black pepper. Shake well until fully combined.
4. Step 4: In a serving bowl, mix the parsley and chives with half of the vinaigrette. Add the drained potatoes, green beans, and whole black olives, and toss gently. Arrange the egg quarters on top and drizzle with the remaining vinaigrette. Adjust seasoning as needed.

Tips & Variations

• For an extra layer of flavor, allow the salad to rest refrigerated for 24 hours before serving; this helps the potatoes absorb the dressing.
• Substitute fresh herbs like tarragon or dill for a different herbal note.
• Use fingerling potatoes if new potatoes are unavailable.
• For a vegan version, omit the eggs and use capers or roasted nuts for added texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop well over time, so it’s ideal to prepare in advance. Serve chilled or at room temperature. If the potatoes absorb too much dressing after storage, gently toss in a splash of olive oil or vinegar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the hard-boiled eggs ahead of time?

Yes, you can boil and peel the eggs up to two days in advance. Keep them refrigerated in an airtight container until ready to use.

How do I keep the green beans crisp and bright green?

Blanch the green beans in boiling water briefly, then immediately transfer them to ice-cold water to stop the cooking process. This preserves their crispness and vibrant color.

French-Style Potato and Green Bean Salad Recipe

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★★★★★

4.6 from 122 reviews

This French-Style Potato and Green Bean Salad combines tender new potatoes, crisp green beans, and flavorful hard-boiled eggs with a zesty lemon and caper vinaigrette. Enhanced by fresh herbs and olives, it’s a vibrant, refreshing salad perfect for any meal. The salad improves with time as the ingredients soak up the bright, tangy dressing.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 eggs, hard-boiled
• 2 lbs (900g) new potatoes, scrubbed and halved
• 1 tbsp salt (for boiling potatoes)
• 1 lb (450g) green beans, trimmed and cut into thirds
• 12 black olives (dry cured)
• 4–5 sprigs fresh flat parsley, stemmed and chopped
• 4–5 sprigs chives, chopped

Vinaigrette

• 1/3 cup (75ml) Extra Virgin Olive Oil
• 2 tbsp (30ml) lemon juice
• 2 tbsp (30ml) white wine vinegar
• 2 garlic cloves, minced
• 2 tsp Dijon mustard
• 1 tbsp chopped capers
• 1 tbsp chopped black olives (dry cured)
• ½ tsp salt
• ½ tsp freshly ground black pepper

Instructions

1. Make the hard-boiled eggs: Place the eggs in a saucepan and cover with water by 1 inch. Bring to a rapid boil and boil for 1 minute. Remove the pan from heat, cover, and let the eggs rest for 10 minutes. Remove the eggs carefully and rinse under cold running water. Once cooled, peel under running water and slice into quarters.
2. Cook potatoes and green beans: Slice potatoes if large, keeping smaller potatoes halved. Place them in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 12 minutes until potatoes are tender but not fully cooked. Add green beans and boil for an additional 2-3 minutes until beans are crisp-tender and potatoes are easily pierced. Drain immediately and transfer to a large bowl of ice-cold water to stop cooking and preserve bean color.
3. Prepare the vinaigrette: Combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and pepper in a jar. Shake vigorously to emulsify and combine all flavors.
4. Assemble the salad: In a serving bowl, mix the chopped parsley and chives with about half of the vinaigrette. Add the drained potatoes, green beans, and whole black olives, tossing gently to coat everything evenly. Arrange the quartered hard-boiled eggs on top and drizzle with the remaining vinaigrette. Adjust seasoning if necessary. The salad can be served immediately at room temperature or chilled; it improves in flavor after resting 24 hours.

Notes

• Hard-boiled eggs can be prepared a day ahead and stored peeled in the fridge.
• To retain the vibrant green color of the beans, quickly blanch and then shock them in ice water.
• The salad tastes best if allowed to rest for at least 24 hours, so flavors meld beautifully.
• Use dry cured black olives for the best authentic flavor; avoid brined or wet-packed olives.
• This salad pairs well with grilled meats or as a light vegetarian main dish.

Keywords: French salad, potato salad, green bean salad, vegetarian salad, vinaigrette, herbs, hard boiled eggs